Ingredients ?

High-gluten flour 600g

Salt 8g

Dry yeast 6g

Blueberry jam or other flavored jam 30g

Honey 22g

Water 330g

Dried blueberries or raisins 30g

Water (to boil sugar water) 1000g

Sugar (to boil sugar water) 50g

Baking soda (to boil the sugar water) 1g

No oil, no sugar blueberry bagel bread for beginners must ?

Ha, the classic picture (∩_∩)

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All the ingredients are added to the mixer on low sec to form a ball, then mix on medium speed for 3 minutes, until the dough is elastic and can be stretched without breaking. Or pour into a large bowl, mix with chopsticks, and then knead by hand for 3 minutes to form a glossy dough.

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The blueberry jam I used was home made and boiled by hand, using frozen blueberries like this. The ratio is 200g of blueberries to 50g of sugar plus the juice of half a lemon.

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Knead the dough.

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Soak the dried blueberries or raisins in water for 10 minutes, drain and knead evenly into the dough.

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Shape the dough into a circle.

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Please put the dough into a large bowl, cover with plastic wrap and let it rise at room temperature for 20 minutes.

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Rise the dough.

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The bagel dough does not need to be risen until the dough is full of bubbles.

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Divide the dough into 80g pieces. Cover with plastic wrap to prevent the dough from drying out.

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Shape each dough into a smooth round and cover with plastic wrap for 15 minutes.

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Remove one dough ball and place it in the center, seam side up.

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Roll it out long.

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Rotate 90 degrees, pull the four corners a bit to turn into a rectangle, try not to leave the raisins exposed, it will be easy to burn when baking.

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Roll from top to bottom.

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Close the mouth and pinch tightly. Once rolled, roll it into a 20cm length to make a better looking bagel.

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Interface facing up, about 2cm on the right side, flatten and roll out.

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Close the mouth face down, close it over and wrap the left side of the head, pinch the seam face down. Making bagels this way lends itself to adding filling to the bagel. If you don't add filling, you can just poke a hole in the center of the round dough and slowly pull the hole wider.

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All shaped and placed in a warm and humid space (temperature 35-38 degrees, humidity 70-80 degrees) to ferment for 30. If you don't have a waking oven at home, you can put a bowl of boiling water in the oven to make the space temperature and humidity relatively high.

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Fermented dough, while the oven will be turned on 200 degrees preheating 15 minutes.

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I used a 26cm diameter non-stick pan to cook the bagels. Try to choose a pan with a large caliber to cook the bagels so that you can cook more at a time.

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The water should boil and then turn on low heat to keep the water warm, or you can just turn off the heat.

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Cook the bagels on low heat for 20-30 seconds per side, the dough will be wrinkled if you cook it for too long.

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Use a flat colander or silicone spatula to multiply out and drain the bagels, which can be left at room temperature for 1 minute.